Description
These Cookies & Cream Red Velvet Brownies combine the rich, velvety flavor of red velvet cake with a creamy cheesecake swirl and crunchy Oreo topping. Perfect for dessert lovers, this easy-to-make treat features a moist, tender brownie base enhanced with a luscious cream cheese layer and finished with a delightful cookie crunch.
Ingredients
Scale
Brownie Base:
- 1 box of red velvet cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping:
- 10 Oreo cookies, crushed
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent the brownies from sticking.
- Make Brownie Batter: In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, milk, and vanilla extract. Mix together until the batter is smooth and well incorporated. Pour and spread the batter evenly into the prepared baking pan.
- Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, without lumps.
- Create Swirls: Drop spoonfuls of the cream cheese mixture over the brownie batter. Using a knife or a skewer, gently swirl the cream cheese into the batter to create a marbled effect throughout.
- Add Topping: Evenly sprinkle the crushed Oreo cookies over the top of the brownie batter and press them lightly to adhere.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating the brownies are cooked through but still moist.
- Cool & Serve: Allow the brownies to cool completely in the pan to set before cutting them into 12 squares. Serve and enjoy!
Notes
- Make sure the cream cheese is softened to room temperature to achieve a smooth swirl mixture.
- Use parchment paper for easy removal of the brownies from the pan.
- Do not overbake; brownies should be moist and fudgy inside.
- For extra flavor, add a pinch of salt to the brownie batter to balance the sweetness.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make it gluten-free, use a red velvet cake mix that is certified gluten-free and gluten-free Oreos.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
